Vegan Lentil, Cauliflower & Squash Curry

A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices

INGREDIENTS

Coconut Milk, Cauliflower (14%), Red Lentils (9%), Water, Onion, Sweet Potatoes, Butternut Squash, Cherry Tomatoes, Spinach, Olive Oil, Salt, Garam Masala, Ground Turmeric.

HOW TO HEAT

Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.

For best results oven cook from frozen. Serves 1 (310g) Serves 2 (620g)

OVEN

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Preheat oven to 220° C / 200° C fan / gas mark 6. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. 30-35 mins

40-45 mins

MICROWAVE

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Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. 8 mins

10-12 mins

HOW TO STORE

Keep frozen -18°.

HOW TO RECYCLE

This tray and slip are 100% recyclable, please rinse first.

NUTRITIONAL INFORMATION

Typical Values Per 100g Per Serving
Energy 329 kJ (79 kca) 1031 kJ (247 kcal)
Fat (of which saturates) 4.6 g (3.9 g) 14 g (12 g)
Carbohydrate (of which sugars) 7.1 g (2.4 g) 22 g (7.5 g)
Fibre 1.4 g 4.4 g
Protein 1.8 g 5.8 g
Salt 0.43 g 1.3 g

IN YOUR BOX